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Honey from a Weed (Cook's Classic Library)
 
 
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Honey from a Weed (Cook's Classic Library) [Paperback]

John Thorne , Patience Gray
5.0 out of 5 stars  See all reviews (4 customer reviews)

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Product Description

Theodora Fitzgibbon

"It is not like any other book written in the past 50 years and its memory will stay forever." --This text refers to an alternate Paperback edition.

Jane Grigson, Times Literary Supplement December 26 1986

Beyond the many unusual and simple recipes, this book is a summary of the best kinds of Mediterranean experience. Gray's perceptions are of a depth that is beyond the most ardent traveller. --This text refers to an out of print or unavailable edition of this title.

Metropolitan Home, December 1987

An elegantly written celebration. --This text refers to an out of print or unavailable edition of this title.

Time, November 30 1987

A rich and idiosyncratic ramble through festivals and harvests, it makes perhaps the most enticing book of the year. --This text refers to an out of print or unavailable edition of this title.

Book Description

Patience Gray, known for the 1950s classic, Plats du Jour, has written a passionate autobiographical cookery book; Mediterranean through and through, and as compelling as a first-class novel. She has, for the past 30 years, shared the life of a sculptor. It was his appetite for marble and sedimentary rocks which took them to Tuscany, Catalonia, the Cyclades (Naxos) and Apulia. These are places which in turn inspired Honey from a Weed. Everywhere, she has learned from the country people whose way of life she shares, adopting their methods of growing, cooking and conserving the staple foods of the Mediterranean ways. Her present life contrasts with an earlier career in Fleet Street. Now she lives in a dwelling without electricity, telephone, or heating other than an olive wood fire. The deadlines of the past have been replaced by the rhythm of wine-making, of seasonal sowing and gathering. Corinna Sargood's drawings, in another dimension, evoke the underlying spirit of the book, which has to do with landscape, people, art, imagination, as much as with fasting and feasting. John Thorne, who writes the forword, is an American writer who has been described as 'thought-provoking and iconoclastic' in writing about food with a strong dash of philosophy. --This text refers to an out of print or unavailable edition of this title.

From the Publisher

Now reprinted in paperback in same format as the original hardback, and on better paper than the previous smaller paperback. --This text refers to an alternate Paperback edition.
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